Pot Sticker Chicken Egg Drop Soup
Savor the comforting fusion of flavors in this Pot Sticker Chicken Egg Drop Soup—a hearty, soul-warming recipe that combines the silky elegance of classic egg drop soup with the satisfying bite of tender chicken pot stickers. Infused with aromatic ginger, garlic, and a splash of soy sauce, this easy one-pot soup is a quick 30-minute meal that feels both indulgent and nourishing. The delicate egg ribbons, coupled with shredded chicken and vibrant green onions, create a balance of textures and flavors, while a drizzle of sesame oil adds a toasty finish. Perfect for busy weeknights or when you're craving a cozy bowl of Asian-inspired comfort food, this soup is a flavorful twist on two beloved classics.
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Ingredients
- 8 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 12 pieces Frozen chicken pot stickers
- 1.5 cups Cooked shredded chicken
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 3 pieces Large eggs, beaten
- 4 stalks Green onions, thinly sliced
- 1 teaspoon Sesame oil
- 0 to taste Salt
- 0 to taste White pepper
Directions
Step 1
In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
Step 2
Stir in the soy sauce, grated ginger, and minced garlic. Let these simmer together for 1–2 minutes to infuse the broth with flavor.
Step 3
Carefully add the frozen chicken pot stickers to the broth. Lower the heat to medium and simmer for 6–8 minutes, or until the pot stickers are fully cooked and tender.
Step 4
Stir in the cooked shredded chicken and let it warm through for about 2 minutes.
Step 5
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the mixture into the soup while stirring continuously to slightly thicken the broth. Let it cook for 1–2 minutes.
Step 6
Turn the heat to low. Using a fork or chopsticks, gradually drizzle the beaten eggs into the soup in a thin stream. Stir gently in a circular motion to create delicate egg ribbons.
Step 7
Add the sliced green onions and sesame oil, stirring gently to incorporate. Season the soup with salt and white pepper to taste.
Step 8
Serve the soup hot, garnished with additional green onions if desired.
Nutrition Facts
| Serving size | (2777.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1478.8 |
| Total Fat 51.9g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 898.2mg | 0% |
| Sodium 9033.9mg | 0% |
| Total Carbohydrate 71.6g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 8.4g | |
| Protein 174.5g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 388.1mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 3267.2mg | 0% |
Source of Calories